Give the stand mixer a break

Hello. Genevieve Ko is in The Times this week with a formidable column to turn his back on his stand mixer and food processor, and ins...


Hello. Genevieve Ko is in The Times this week with a formidable column to turn his back on his stand mixer and food processor, and instead glorify himself in the pleasures of cooking with his hands. The recipes illustrate his point and provide a roadmap for a wonderful evening in the kitchen: delicate but solid, crunchy, caramel-mellow. Oatmeal and chocolate chip cookies (above) and a melty-friteux Apple chips. Put your paws in the dough – and welcome the fall season.

To eat before dessert, how about this pretty baked egg corn polenta? Or one chicken Marengo, accompanied of course by soundtrack for “Falsettos”, where the dish gets a nod?

Not that you always need a recipe to make dinner. Sometimes ingredients fall into your lap and you can just whistle remembering something you ate at a fancy restaurant or a tacky restaurant, at a friend’s house, at your mother’s house.

For example, here is a recipe without a roast beef mince recipe, which I made the other night because I had the heel of a terrific and perfectly rare special occasion. standing rib roast in the refrigerator, with roasted potatoes in butter and onions. (What, not everyone?) I sautéed red peppers in butter in my biggest cast iron skillet, brushed an anchovy in the mixture, diced the leftovers and got them added. I let everything get hot and slightly crispy around the edges and then, to finish, I mixed a little cream. I watched this for a little while, then made some divots in the hash, smashed some eggs in there, and covered the pan until the whites were just set. We ate this on greens dressed in a lemon dressing, with that Peter Luger steak sauce I have learned to love. Whore !

Back to current recipes: I really like this spicy tomato-coconut bisque with shrimp and mushrooms. Also, this chopped salad with chickpeas, feta and avocado. And that burger plate it reminds me chopped steak, which is great with these cheater pickles Kim Severson learned from Georgian chef Dora Charles.

Thousands and thousands more recipes are waiting for you on New York Times Kitchen, at least once you have removed a subscription to our site and our applications. (Subscriptions support our work and keep it going. If you haven’t already, please subscribe today.) And you can find further inspiration at Instagram and Youtube, or Yewande Komolafe cooking plantains at each stage of maturity.

We are of course at your disposal in case something goes wrong and you need a helping hand in the kitchen or with our technology. Just ask for help: cookingcare@nytimes.com. Someone will get back to you. (You can also write to me if you wish: foodeditor@nytimes.com. I have read every letter sent.)

Now, this has nothing to do with summer savory or the mysteries of the day boat scallops, but you can take advantage of the rush to visit downtown New York in the 1980s, via John Lurie’s new memoir, “The history of bones. “

In case you missed it, please spend some time with this remarkable interactive article on the reopening of the Empire State Building, in the Times.

I’m back on these CJ Box novels I started this summer and Joe Pickett, his Wyoming game ranger hero, is holding up well. I can’t believe there are more than 20 of these things!

Finally, a new music for us to play: The War on Drugs, “I don’t live here anymore. “Play hard, cook well and I’ll be back on Friday.



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Newsrust - US Top News: Give the stand mixer a break
Give the stand mixer a break
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